CASE STUDY
Egg product temperature control
The egg industry is highly regulated. In fact, a United States Department of Agriculture inspector must be on premises whenever eggs are in production.
Since eggs are subject to bacteria and spoil easily, a major area of concern for egg processors is product cooling. ESE was approached to develop a way for producers to continuously record and verify the temperature of all product streams to ensure temperatures were always within safe limits.
The ESE team proposed a pair of reporting tools designed to allow for real-time monitoring throughout production.
Product Temperatures – continuous recording of product temperatures in production. This charts the actual product temperature in the production environment before it is delivered to a refrigerated silo or other vessel.
Refrigeration Report – a comprehensive one-page report on the facility’s cooling systems, including an ice builder, ammonia system pressures, and glycol temperatures.